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This is an adaptation of the Thai Curry in my cook book. This recipe uses a pre-made chilli paste rather than making one yourself (for those that love convenience).

I’ve used Turban Chopsticks Thai Green Curry Paste – it’s vegan and gluten-free!

Green Chilli Lime Curry

Servings: 3-4 bowls.

INGREDIENTS

• 3 medium Potatoes cut into 2-3cm cubes
• 3 Carrots
• 1/3 head of Broccoli
• 300g Firm Tofu, drained, cut into 3cm cubes & sprinkled in Himalayan salt
• 2 cups Coconut Milk (approx 1 tin)
• 2-3 tbsp Turban Chopsticks Thai Green Curry Paste
• 2 Lime leaves, ripped in half (or 1 Kaffir Lime leaf)
• 1/2 cup Vegetable Stock
• 2-3 tsp Tamari
• 1 tbsp Lime juice (freshly squeezed)
• 1/2 -1 tsp Lime Zest
• 1-2 small Red Chillies, sliced (if you want it chilli/hot)
• 1/2 tsp Cumin powder
• 1/2 tsp Coriander Seed powder
• 1/4 tsp Himalayan Salt

PAIR WITH:

• 1-2 cups cooked Basmati Rice

DIRECTIONS

1. Boil the potatoes and steam the carrots and broccoli until just soft.

2. In a frying pan on high heat, fry tofu cubes in olive oil until each side is golden and crispy. Take off heat.

3. In a cast iron pan on medium-high heat, bring coconut milk, curry paste and lime leaves to a boil, mixing every 1-2mins.

4. Once the coconut milk boils, add vegetable stock, tamari, lime juice, lime zest, chillies, spices and himalayan salt. Stir and simmer for 1-2 mins.

5. Mix in potatoes, carrots, broccoli and tamari, mixing until everything is covered in the curry sauce.

6. Let simmer on low heat for 5-10mins, stirring every couple minutes. Add extra tamari, lime juice and/or spices to taste.

Serve with the basmati rice.

Enjoy!